Clean Eating Pumpkin Pie Two Ways

Updated on December 24, 2019
VVanNess profile image

Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.


So I've been posting fall recipes for two months now, and have yet to post my clean eating pumpkin pie recipe. It's been so hard to choose what to make and post with all of my delicious recipes, but it seems like the right time now. However, it was hard to choose which crust to use.

My almond pie crust is amazing, and it really gives a dessert an extra something special. It's soft but crunchy, flavorful and simple. It only takes a few minutes to pull together, but it's really crumbly and is sensitive in the oven.

Then my whole wheat pie crust is also delicious. It's only three simple ingredients, it holds together really well for a heavier pie like this pumpkin recipe, and it's the more traditional choice for most people. However, it takes more work to pull together and roll out for each pie. It's a little finicky when you move it over to the pie pans and shape each crust, and it shrinks in the oven, though it stands up well to heat.

Since both crusts had their merits, and we finished my first two rather quickly, I made two more a different way to show you each option. With Halloween approaching, and Thanksgiving following closely behind, I figured everyone needed a great pumpkin pie recipe! Now you have one and can make it your own.

Let me show you how easy it was to pull together!

5 stars from 1 rating of Clean Eating Pumpkin Pie

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 2 pies


  • 2 cups pumpkin puree, homemade preferred
  • 1/2 cup raw honey, melted
  • 4 eggs
  • 3 teaspoons pumpkin pie spice, homemade preferred
  • 1 1/2 cups organic full-fat milk
  • 1 pie crust recipe, (I'll include them both below)


  1. Preheat your oven to 425 degrees F and grease two pie pans with a little bit of coconut oil.
  2. Go ahead and make your pie crusts. The first couple of pies I made, I used a simple almond pie crust using whole almonds and butter. The next couple of pies were made with flour crusts. Both came out delicious. I'll leave the recipes below.
  3. Add in one ingredient at a time, starting with your pumpkin puree. I can my own pumpkin every season in plain water.
  4. Then add in your honey, melted first so it mixes easily.
  5. Then add in your 4 eggs.
  6. Pour in your milk. I use organic whole milk to avoid as many chemicals, preservatives, sugar, and antibiotics as possible.
  7. Finally, add in your pumpkin pie spice. I mix my own spices, starting from homegrown or organic spices.
  8. Mix everything together well and then pour into your prepared pie crusts.
  9. Bake at 425 degrees F for 15 minutes, and then lower your oven temperature to 350 degrees F and bake for another 45 minutes. If you use an almond crust, you'll want to cover the edges of your crust with aluminum foil while baking.
Click thumbnail to view full-size
Add in your pumpkin puree. I can my own pumpkin every year, so I used my own pumpkin for this recipe.Then add your honey, after melting it first.Next add your eggs.Then your milk. I always use organic whole milk in my recipes.Finally, add in your spices and mix.I made these pies with an almond crust, and then again with a flour crust. Both were pretty delicious.
Add in your pumpkin puree. I can my own pumpkin every year, so I used my own pumpkin for this recipe.
Add in your pumpkin puree. I can my own pumpkin every year, so I used my own pumpkin for this recipe.
Then add your honey, after melting it first.
Then add your honey, after melting it first.
Next add your eggs.
Next add your eggs.
Then your milk. I always use organic whole milk in my recipes.
Then your milk. I always use organic whole milk in my recipes.
Finally, add in your spices and mix.
Finally, add in your spices and mix.
I made these pies with an almond crust, and then again with a flour crust. Both were pretty delicious.
I made these pies with an almond crust, and then again with a flour crust. Both were pretty delicious.
Nutrition Facts
Serving size: 1
Calories 125
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 25 g8%
Sugar 21 g
Fiber 2 g8%
Protein 4 g8%
Cholesterol 4 mg1%
Sodium 51 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Home Canned Pumpkin

This is one of those recipes that really benefits from homemade items, and they are so easy to do. As my big fall season wrap-up at the end of November, I normally go around and gather up all of the unwanted pumpkins from those that have said they were just throwing them away. I also have a host of individuals that just deliver them to my door, giving us a pleasant surprise every day.

I cut them in half, roast them all, chop them into pieces, and can them in water. Not only does this give us a healthy pumpkin filling for all of the next year's fall dishes, but it feeds our family all year long for just the gas money it takes to gather them all up and the cost of jars. I don't have a published recipe for this right now, but I'll make sure to get one out this year as we are pulling out our Christmas decorations.

Homemade Pumpkin Pie Spice

I also make all of our own spice mixes from either homegrown spices, or those I've purchased from the store. Mixing my own ensures that there are no unnecessary chemicals, preservatives, salt, or sugar in my spices. I have a number of spice mixes, including French onion soup, Italian and ranch dressing, taco seasoning, etc. But the one I use the most, especially at this time of year, is my Pumpkin Pie Spice. You're going to be surprised how easy these are to make for yourself.


Clean Eating Almond Pie Crust

Now for the pie crusts! I made my first batch of pumpkin pies using my almond pie crust recipe simply because I was short on time and patience that day, and my almond pie crust is super easy to make and delicious with any pie. The pies came out great, but the almond crust burned a little on the top edge all the way around. Next time I just need to remember to cover the edges with some foil first. Pumpkin pies bake for a long time, and the almond pie crust just can't handle it. If you were to use it for a cold pie or one that cooked for a shorter time, it would likely be fine.


  • 1 1/2 cups almonds
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon pink Himalayan salt
  • 3 tablespoons butter, melted


  1. Preheat oven to 350 degrees F and grease a pie dish with some coconut oil.
  2. Combine dry ingredients in a food processor and mix until very fine.
  3. Pour into a bowl, add your melted butter and mix well.
  4. Press your mixture down evenly into your pie pan, and up the sides, with a piece of wax paper on top.
  5. Pour your pie filling in and bake according to pie directions.
  6. This can be refrigerated or frozen for later use if necessary by storing it in a storage bag.


Clean Eating Flaky Pie Crusts

The first two pies were eaten so fast, mostly by someone who ate them after I went to bed or before I woke up, that I wasn't able to get a picture of the individual piece for my recipe. I hardly got any of them myself. So yesterday when I woke to only one bite left, I decided to make another batch. This time I used my flaky whole wheat flour pie crusts. They took a bit more time, and a lot more work, but it was well worth it. The final product turned out beautiful, and I got a great picture of the pie slice for my recipe. You're going to love both of these pie crust recipes.


  • 2 3/4 cups whole wheat flour
  • 1 teaspoon pink Himalayan salt
  • 1/2 cup coconut oil (or butter)
  • 1/2 cup milk


  1. This makes 2–3 pie crusts. Grease your pie pans with some coconut oil.
  2. Mix your flour and salt and then cut in your coconut oil, by pressing it through the flour mixture with a fork until crumbly.
  3. Add in your milk slowly until a dough forms. (If the dough doesn't come together, it may need a tad bit more milk.)
  4. Separate your dough into three pieces.
  5. Roll each one out individually into a bigger shape than your pie pan.
  6. Lay each over its pie pan by folding each in half before trying to transfer it.
  7. Press them into your pie pans cutting any excess hanging over the edge.
  8. Pour your pie filling in and bake according to the pie directions.
  9. Place each in a storage bag in the freezer until needed.


I don't think it's possible to have too much pumpkin pie. This classic dish is so simple and yet so delicious. Funny, but I don't mind my kids having this for breakfast, lunch, or dinner. It's packed full of yummy, super healthy ingredients, with none of the bad ones, seeing as how I make all of my own ingredients or buy organic. At the very best, they are getting whole milk, eggs, whole wheat and pumpkin, and at the worst, they are getting lots of whole milk, eggs, whole wheat, and pumpkin. You just can't go wrong.

Pumpkin pie is basically a staple in the United States all throughout the fall season. You can buy it at the grocery store and order it at every restaurant. Nothing really says fall quite like pumpkin-flavored dishes. Not only does this make a delicious fall or Halloween treat, but now you've got the perfect recipe to make for your Thanksgiving celebration!

If you liked this recipe, you should give some of my other pumpkin recipes a shot, like my Pumpkin Oatmeal Pancakes or my Pumpkin Spice Granola.

© 2018 Victoria Van Ness


    0 of 8192 characters used
    Post Comment
    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      20 months ago from Fountain, CO

      I'm so glad everyone enjoyed it so much. We're just now finishing the second round. We've loved having pie around. In fact, my 11 month old ate two pieces last night AFTER eating dinner!! lol

    • hazeltos profile image

      Susan Hazelton 

      20 months ago from Summerfield, Florida

      I just have to try this recipe. It sounds amazing. I definitely will try it with the almond pie crust for Thanksgiving this year.

    • Pamela99 profile image

      Pamela Oglesby 

      20 months ago from Sunny Florida

      This sounds good. I can't do a crust with almonds as I am allergic to them, but the other crust will work for sure. I don't can pumpkin or anything much any more, but I think it is great you do so much to keep your family healthy. If I were younger - Sigh....

    • renee21 profile image

      Tori Leumas 

      20 months ago

      This looks pretty good!


    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

    Show Details
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
    ClickscoThis is a data management platform studying reader behavior (Privacy Policy)